The traditional beef broth is delicious and I am told that the two most important ingredients not to ever be missed out is local celery, a dark green variety with thinner stems than what we find abroad and lots of black pepper. The fresh locally grown vegetables are a joy to cook with.
You can use Osso Bucco steaks which give the soup a wonderful flavor. There is nothing more delectable than eating the marrow out of the hole in the bone with the broth. On tv I used shin of beef [garretta], a secondary cut, which needs slow and long cooking so that the muscle and collagen melt and turn into a gelatine like substance and the meat falls apart and nearly melts in your mouth.
For two portions will need:
2 Osso Bucco Steaks or 1 boneless shin of beef [garretta]
2 Oxo Stock Pots
1 kohlrabi, peel and chopped
1 long marrow
2 zucchini chopped
2 carrots. peeled and chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
Plenty of local celery, chopped
2 potatoes, peeled and chopped
2 onions, peeled and chopped
2 cloves garlic, peeled and chopped or use Garlic Spray
3 liters water
Sea Salt, freshly ground pepper
2 tablespoons Olive Oil, I use mild and light
Optional: 1cm fresh turmeric root
To finish off: Lemon zest and parsley
Clean, peel and cut the vegetables roughly into cubes.
Add the onions and cook gently. Then add the rest of the vegetables. Cook for a few minutes and add the beef.
Add the stock pots and on tv I used one beef and one garden vegetables. Stir and add the water. Bring to boil and then turn the heat down.
Add the salt, pepper and tomato purée or passata.
When it boils, turn down the head and simmer for an hour.
Turn off the heat and leave to rest of 5 minutes before serving. Finish off with some grated lemon zest for flavour. We love eating ours with local Maltese sourdough bread or ftira.
The soup is gluten free but you can also serve with gluten free rolls.
It is lactose free,
For a vegan recipe, omit the beef steaks and just before serving add 1 grilled portobello mushroom per portion instead of the beef.
To reduce the salt content, use an Oxo low salt stock pot or stock cube.
Lea’s Good Food Everyday airs on Smash TV and you can follow the page on facebook
Oxo Stock Pots by Premier Foods at George Borg Ltd
X Tra Passata, Frylight Garlic Spray and Filipo Berio Olive oil at Rimus Group
Meats by Churchill Master Butchers
Fresh Vegetables by Big Fresh Mosta, Oscar’s Fruit and Vegetables Paola and Barbuto [organic]